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Apr 14, 2011 07:59 AM

Interesting article about cooking and kitchens, then and now.

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  1. It's all related to Thorstein Veblen 's idea of Conspicuous Consumption which he explained in his 1899 book "The Theory of the Leisure Class." In other words the more stuff one has, the more power one has, or, "s/he who dies with the most toys wins."

    1. I had trouble getting past this line, "I am hardly alone; almost everyone I know seems to have the KitchenAid mixers and Cuisinarts they got for their wedding still sitting in their boxes, to emerge at Thanksgiving, if ever."

      It becomes hard for to focus on what the subject of the article is supposed to be and instead I focus on how wealthy and spoiled her "crew" is. Mind you, it is not the wealth that bothers me, but, how often it is "invested".

      And the authors always seem to think that there is some sort of redeeming value in stated thoughts like, "...well, at least we are not as bad as some of our friends.".

      These ideas are not hip, or chic, or charming...they are just self-involved. Childish. They think that they are being cute and charming and it is really off-putting.

      I am always at a loss for coming up with a good definition for "Humanism" and "Humanisitic", but, whatever it is, that author is the opposite.

      Maybe I will go back and read the rest of the article, but, I am not sure why.

      1. Thanks for the fun article, though it pretty much states the obvious. I could (should!) write a book on all of the amazingly stupid, overwrought kitchens I've endured as a caterer. The first one was thirty years ago, in a remodel that cost $100,000 -- not small coin at that time -- and the refrigerator was a good 50 feet from the stove. What the ----? More than a few people have been proud to show me their Viking stoves that had NEVER been turned on. Don't get me started on the newer kitchens of the last decade or so. Last year I was in a home where no one, not the homeowners, not myself nor my crew, could figure out how to turn on the damn oven. It required something like 18 computer prompts.

        My kitchen has exactly 49 square feet of floor space. I have more counter space and storage space than I need to turn out a party for 100 people. There is a broom closet where I store my large pots, mixer and food processor, four built-in bookshelves that are used for books (imagine!) and a pull out counter top which expands my already generous space with 5 feet more prep room. Everything is within arm's reach, so I can work quickly and efficiently, and not exhaust myself. When I needed to replace my stove, I looked at those high end beauties and carefully considered my options. Price was not an issue. I opted for a $900 convection gas GE, with three large racks and a warming oven, figuring that with the amount I would be using it, if it busted I could easily replace it. It is indestructible and going strong 10 years later. My refrigerator is huge, and only 24 inches deep. My kitchen is not beautiful, but I love it. Bah humbug.

        1 Reply
        1. re: pitterpatter

          I have about 64 sq. ft. in my kitchen and an old O'Keefe and Merrit stove from the ~50's , and frankly it's one of the best kitchens I have ever worked in. The nice thing is that there's a dining nook for guests to sit at when I am entertaining, and it also doubles as an extra work area in busy times.

          I don't think I would ever go back to the large kitchen where you spend more time running around than you do cooking.

          This also means I have a lot less stuff than most, like no microwave and no kitchen aid mixer. in my case less is more.

          I saw the Frankfurt kitchen at teh Frankfurt museum. It was a very efficient space. I liked it.

        2. McArdle tells the truth, so it's not very surprising some here might deny it or engage in unflattering amounts of hypocrisy and self-justification criticizing her. Knives truly are like golf clubs for many guys--just check out the knife fanboy blathering in the CH Cookware forum. I'm weary of the fetishism around food and the associated gear, not to mention kitchen decor elevated to absurd heights. Friends go on ad nauseum about the proper knife to bone a leg of lamb and what roasting pan is best but none could actually do the job. I'm tired of pedantic poseurs. So is McArdle.

          1. Well, for those of us old farts that loved cooking, specialty appliances, and tools before all this was "popular" or some type of status symbol - I say it's great! My friends think I am prophetic and my children think I am getting smarter every year :)

            True story: Just two years ago I told my 20 something girls that since I had two full Le Creuset cookware sets, they could each inherit one! I was pleased with that thought...but they had that *fake smile* plastered on their faces, you know, the one that is "polite" but not sincere. They both said that they already had "pots and pans" but of course they would appreciate them anyway.

            Well, fast forward to now...both have gotten excited about food as a "hobby"..."Ummm, mom, did you say Le Creuset?" .....Like the kind on the cooking shows????? "Seriously?' "When did we get those?" :D